These cupcakes have to be some of my favorites ever. The amount of flavor in just a single bite leaves you wanting more. The kick from the tequila takes them to the next level, and that flaky sea salt finish is just everything! If you don’t drink, simply leave out the tequila. If you include it, make sure those enjoying the cupcakes are 21 years of age.

Prep Time: 30 Minutes

Chill Time: 3 Hrs

Bake Time: 15 Minutes

Total Time: 4 Hrs

Makes 12 Cupcakes

Ingredients:

For the Lime Curd:

1 Cup (200g) Granulated Sugar

¾ Cup (180mL) Fresh Lime Juice

2 Tbs (12g) Lime Zest

Pinch of Salt

1 Tbs (15g) Cornstarch

2 Large Eggs

4 Tbs (56g) Unsalted Butter, Softened

For the Cupcakes:

1 ¼ Cups (150g) All Purpose Flour

1 ¼ Tsp (5g) Baking Powder

¼ Tsp (1g) Baking Soda

½ Tsp (2g) Salt

½ Cup (113g) Unsalted Butter, Softened

¾ Cup (150g) Granulated Sugar

2 Large Eggs, Room Temp

1 Tsp (4g) Vanilla Extract

2 Tbs (12g) Orange Zest

½ Cup (120g) Sour Cream

For the Soak:

½ Cup (120mL) Tequila (whatever kind you prefer)

For the Frosting:

1 ½ Cups (339g) Unsalted Butter, Softened

4 Cups (500g) Icing Sugar

1 Tbs (12g) Vanilla Extract

Flaky Sea Salt to Finish With

Directions:

1.     Start with the lime curd. Add the sugar, lime juice, zest and salt to a saucepot and heat over medium heat until simmering.

2.     In a separate bowl, add the eggs and cornstarch, whisk them together, then slowly drizzle the simmering lime mixture into the eggs while constantly whisking. Once all the juice has been added, pour it back into the pot and whisk over medium-low heat until thickened. Turn off the heat and add the butter, whisking until smooth.

3.     Pour the curd into a bowl, cover with plastic and ensure the plastic is touching the surface of the curd. Chill for 3 hours.

4.     Preheat your oven to 350 Degrees F (180C) and line a muffin pan with paper liners.

5.     Make the cupcakes by adding the flour, baking powder, baking soda, and salt in a bowl and whisking until well combined.

6.     In a large bowl with a hand mixer or the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together for 3-5 minutes, until light and fluffy.

7.     Add the eggs, one at a time, then add the vanilla, orange zest, and sour cream. Mix until smooth.

8.     Divide the batter in the pan, filling each one about 2/3 of the way full. Bake for 15-17 minutes, until the tops spring back when lightly touched.

9.     Allow to cool in the pan for 10 minutes, then remove and cool completely.

10.  Make the frosting by adding the butter to a large bowl or the bowl of a stand mixer with the paddle attachment. Cream on high speed for 2 minutes, then add the vanilla and icing sugar. Mix again until smooth, then mix on a high speed for another minute.

11. To assemble the cupcakes, use a small spoon to scoop a little of the center out of each cupcake. Use a brush to brush the tequila all over the cupcakes. Pipe or use a spoon to add lime curd to the center of each cupcake, then spread or pipe the frosting on top. Finish with a sprinkle of flaky sea salt, then enjoy.

-Store in an airtight container in the fridge for up to 3 days.